Rice with Beef Liver

Ingredients

• 500g beef liver, cut into small portions
• 100g white wine
• 1 onion, finely chopped
• 4 ripe tomatoes
• 2 tablespoons flour
• Olive oil
• Salt
• Pepper
• Oregano

For the Liver

1. Pat the liver dry, coat it lightly in flour, and sauté on both sides until browned. Remove the liver from the pan and keep it warm.
2. In the same pot, sauté the onion in the leftover oil. Add the wine, tomatoes, and spices, letting everything simmer together for 5 minutes.
3. Finally, add the liver back to the pot and cook everything together for an additional 10 minutes.
4. Serve by placing the rice on a platter and spooning the liver and sauce over the top.

For the Rice

• 300g rice
• 650g water
• 1 tablespoon butter
• 1 onion, finely chopped
• 1 grated carrot
• Salt
• Pepper

1. In a pot, heat the butter and sauté the onion and grated carrot.
2. Add the rice, water, salt, and pepper, and cook over medium heat for about 20 minutes, until the rice is tender and has absorbed the liquid.
3. For softer rice, add a little more water and cook for an additional 5 minutes.

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